1. Melt the butter in a heavy pan, add the flour and stir over a low heat for 1-2 minutes and remove the pan from heat and gradually add 350ml of the milk, beating vigorously after each addition. Return the pan to the heat and whisk for 1-2 minutes until the sauce is very thick and smooth. Remove from heat

2. Add 120ml of the white sauce with the tuna, salt and black pepper to taste, me tambah beberapa batang cilipadi..hiks. Set aside

3. Gradually whisk the remaining milk into the rest of the white sauce, then retun the pan to the heat and simmer the sauce, whisking constantly, until the sauce is smooth. Add the cheddar cheese, nutmeg, salt and pepper to taste. Simmer for few more minutes, stirring frequently. Pour about one-third of the sauce into a baking dish and spread to the corners.

4. Fill the cannelloni tubes with tuna mixture, pushing it in with the handle of a teaspoon. Place the cannelloni in a single layer in the dish. Thin the remaining sauce with a little more milk if necessary, then pour it over the cannelloni. Sprinkle with parmesan cheese and bake for 30 minutes or until golden. Serve hot, garnished with herbs.